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Asiago Kale & Garlic Potato Salad

Are potatoes ever a bad idea? There’s something wonderfully comforting and hearty about a salad with roasted garlic potatoes tossed in. This versatile salad offers a nice balance between filling and delightfully fresh. Made with our Asiago Kale Chopped Salad kit, fresh asparagus, chopped snow peas, and garlic-roasted potatoes, this recipe is perfect for picnics, practical for potlucks, and satisfying as a lunchtime meal. Serve it with flavorful meats like pork tenderloin or garlic salmon, or top it with lemon sauteed shrimp.

  • Total TIME:
  • 25 minutes
  • SERVINGS:
  • 3-4

Ingredients

  • 1 Taylor Farms Asiago Kale Chopped Salad Kit
  • 1.5lb bag mini potato medley (or sub potato of choice)
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • ½ tsp salt
  • 5 stalks asparagus
  • ½ cup snow peas, sliced diagonally
  • 1 radish, sliced thinly (for garnish – optional)

Directions

  1.  Preheat oven to 375F and line a baking tray with parchment paper. Wash potatoes and cut in half vertically and horizontally.
  2. Add potatoes to a large mixing bowl along with olive oil, minced garlic, nutritional yeast, and smoked white cheddar cheese (from salad kit), and stir until potatoes are evenly coated.
  3. Move to parchment-lined baking tray, making sure potatoes are in a single row so they get evenly cooked. Bake at 375 for ~25-30 minutes or until browned.
  4. While potatoes are cooking, cook your snow peas in a saute pan over medium heat for 1-2 minutes or until tender. Repeat with asparagus, sauteing for 3-5 minutes, or until tender.
  5. Once potatoes are finished cooking, remove from the oven and toss with half of the Lemon Garlic Vinaigrette Dressing from the Asiago Kale Chopped Kit. Add your sauteed asparagus and snow peas and stir to combine.
  6. Stir in 2 cups of the Asiago Kale Chopped Kit and crouton crumbles (from kit). Mix together until combined. Add additional dressing and additional greens to taste/preference. Serve warm.

Room Temperature Salads?

This salad is an example of something we may not eat very often: a salad that combines cold ingredients (the packaged salad) with warm or room temperature ingredients (the cooked vegetables). Is this alarming to Americans? Perhaps. But there’s really nothing to fret about. Room temp sides go way back,

Many traditional potato dishes (like German potato salad) are served warm or at room temperature, which allows flavors to meld and makes them ideal for picnics and get-togethers. Plus, adding greens like our kale and sauteed asparagus make this dish even more nutritious and visually appealing for the happy crowd!

 

What makes a good room temp salad?

  • If you’re using potatoes, choose a variety that’s ‘waxy,’ like Yukon Gold or red potatoes. They hold their shape better when roasted and tossed in salads.
  • Sturdy greens like kale hold their texture better than more delicate greens, making kale a fantastic choice for room-temperature salads where wilting would otherwise be an issue.
  • A vinaigrette with acidic components like lemon juice or apple cider vinegar cuts through the starchiness of potatoes and the bitterness of kale. Avoid mayonnaise as a stir-in because it can go bad faster. Vinaigrettes like the one in this recipe are more stable.
  • Don’t let this sit out for more than 2 hours, though. Do refrigerate if you’re not serving it soon (or use ice packs if travelling).

 

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